Chopped Beef Brisket Sandwich
by Sommer Collier — last updated on May 17, 2025 
We are CRAZY over Slow Cooker Chopped Brisket! It’s a simple crock pot recipe that makes the most tender, smoky, and spicy-sweet Texas BBQ beef brisket sandwiches with barely any effort.
Crock Pot Brisket? You Betcha!
I realize the words Crock Pot + Brisket may seem shocking, especially if you live in Texas.
After all, all Texans know the only way to make a good brisket is to dry rub it, and smoke it overnight in a pit trailer… Right? The problem is, most people don’t own pit trailers, in-ground smoking pits, or even electric smokers at home. But I’m here to tell you, you can make killer Texas-style brisket sandwiches without a smoker. You can even do it in a slow cooker, in your tiny city apartment.
You just need to know a few tricks!
Sommer’s Recipe Notes
It’s a little-known fact that some of the best barbecue in the world is found in Oklahoma, where I grew up. After all, it’s a state wedged directly in between Texas dry-rub country and Kansas City sticky-sweet territory.
Bring these two styles of barbecue together, and you have a thing of beauty!
Why You’ll Love Crock Pot Chopped Brisket
- Incredible Flavor – This recipe makes beef that is hot, smoky, sticky, slightly sweet, fatty in a good way, dripping with sauce, melt-in-your-mouth, too-wet-for-the-bun-so-you-better-eat-fast awesomeness!
- Practically Foolproof – This is a true “all day” crockpot recipe. You really can’t over-cook it… The longer it cooks, the more tender it becomes!
- Perfect to Make Ahead – Chopped BBQ Beef Brisket is a great make-ahead meal! Actually, as with most saucy dishes, the flavor improves over time.
These Texas-Style Crock Pot Brisket Sandwiches are a bucket-list must-make meal. They are perfect for Super Bowl parties, weekend game nights, or any sort of casual get-together! So if you’ve never had a Texas-style Chopped Beef Brisket Sandwich… It’s time.
Ingredients and Tips
- Beef Brisket – If you get a piece with a large slab of fat on it, you can trim off some of the fat, but don’t remove it all!
- Dry Rub – We’re using a classic southern BBQ blend of brown sugar, smoked paprika, salt, ground cumin, cayenne pepper, garlic powder, onion powder, and black pepper.
- Spicy BBQ Sauce – For a true “spicy chopped” Texas BBQ beef brisket sandwich recipe you’ve got to use a spicy Texas-style sauce!
- To Serve – Soft sandwich rolls, like brioche buns, and pickle slices.
Recipe Variations
- Less Spicy – Feel free to omit the cayenne pepper from the dry rub blend.
- BBQ Sauce – Really, you can use whatever sauce you like! This recipe works just as well with smoky mesquite, sticky-sweet, hickory bourbon, or other barbecue sauce you prefer.
How to Make Crock Pot Chopped Brisket for Sandwiches
The two best tips to make an amazing Texas brisket in the crock pot, are to:
- Rub it down with spices (a dry rub) with a strong smoky essence.
- Slow cook the brisket for a long long time… Until it’s shreddable.
Find the full Crock Pot Chopped Brisket Sandwich recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Store cooled Texas BBQ beef in an airtight container and keep in the fridge for up to 3-4 days.
- Freezing – Place the beef in an airtight container it can freeze for up to 6 months. Thaw at room temperature before reheating, so the pieces don’t turn to mush as you are warming it.
- Reheating – Warm the leftovers in the slow cooker or microwave.
Serving Suggestions
Spicy Chopped Beef can be served on a bbq platter with classic southern sides like spicy mustard, crackers and cheese.
But this crock pot brisket recipe is most often used to make barbecue sandwiches. When you’re ready to eat, scoop the chopped beef onto toasted buns, and top the chopped brisket sandwich with dill pickles or sweeter bread and butter pickles.
Or, use the beef on top of salads, nachos, or even add it to your favorite soups!
Frequently Asked Questions
Chopped beef brisket swimming in spicy barbecue sauce is often called Spicy Chop, at least in the Oklahoma/Texas region of the United States. Texas Chopped BBQ Beef is ultra-tender and finely chopped into small pieces. Unlike some other southern BBQ recipes, you never shred this beef – it must be chopped!
Yes! This savory slow cooker brisket can be made in a variety of ways, including in the oven. We actually have a separate recipe for that: Texas Oven Brisket Recipe
Like most beef, it’s best to slice the brisket against the grain. This tenderizes the meat while also keeping in the juices.
A 4-4.5 pound brisket yields roughly 8 sandwiches, each loaded with .5 lb of beef. This is approximately 1 cup of meat.
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Chopped Beef Brisket Sandwich Recipe
Video
Ingredients
- 4-4.5 pounds beef brisket
- 3 tablespoons brown sugar
- 2 tablespoons smoked paprika (or sweet paprika + 2 tsp liquid smoke)
- 1 tablespoon salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 18 ounces spicy bbq sauce (Texas-style)
- 8 sandwich rolls (I used brioche buns.)
- 1 cup sliced dill pickles
Instructions
- In a small bowl, mix the brown sugar, paprika, salt, and all spices together. Rub the spice blend over the entire surface of the brisket.
- Set out a large 6-8 quart slow cooker. Place the brisket in the slow cooker, cover, and set on high for 6-7 hours, or on low for 11-13 hours.
- Once the brisket is fork-tender (shreddable) place it on a cutting board and slice it into thin strips, against the grain. Then chop the brisket strips into fine pieces.
- Move the chopped beef brisket back into the slow cooker. Add the spicy bbq sauce to the slow cooker, and stir the chopped beef, juices, and bbq sauce together.
- Cover and slow cook until ready to serve. *Give it at least 30 minutes, but the longer the beef cooks in the sauce the better.
- When ready to serve, scoop the chopped beef onto the buns and top with pickles.
Notes
- Storing Leftovers – Store cooled Texas BBQ beef in an airtight container and keep in the fridge for up to 3-4 days.
- Freezing – Place the beef in an airtight container it can freeze for up to 6 months. Thaw at room temperature before reheating, so the pieces don’t turn to mush as you are warming it.
- Reheating – Warm the leftovers in the slow cooker or microwave.
This has nothing to do with beef brisket. When my husband and I purchased a big green egg when they first came out. I grew up with Southern Pulled Pork so that’s what we made first-I made my Southern side of the family’s rub and sauce and did the smoking. It turned out great. Throughout the years he loved smoked beef brisket (me not so much). When he made this I made many side dishes and own buns. After my husband died ( not that he should have) I was hungry for pulled pork. So thought mmmm low and slow-why not do that in the oven). So rubbed the pork butt with my rub put it in my grandmother’s granite roaster at 11p at 250 degrees. When I woke up the smell was wonderful. I took the roaster out, temp of meat was not where it should be. Put it back in oven for several more hours. Called my neighbors for pulled pork dinner. It was delightful! My husband would have loved your recipe for sure. Decided to leave this reply to show one can make a big hunk of meat taste like on the smoker for hours in the oven! I have always said it’s how it’s prepared before going on smoker and the homemade sauce to put on it before serving that makes it so good-especially when all the accolades are given to my husband!!!
Loves it !!!! So easy and taste like it came from a real bbq place I have a smoker and couldn’t get it to come out this good thanks for sharing
Like I promised, I made your recipe, Sommer. It turned out fabulous. I never dreamed I could do brisket in a crockpot. I also purchased the spicy BBQ sauce through the Amazon link in the recipe. Very, very good. The whole family loved it.
You win! Dezi